Butter-poached (and garlic butter) rainbow trout with lemon

(David) #1

This recipe is IN THE OVEN as I type this … so it’s really interesting to see how it will turn out.

First pre-heat the oven to Gas mark 6.

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Lay your trout on some foil with 15g Garlic butter, 30g Kerrygold, and some lemon.

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Wrap him or her up snuggly

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Do the same with his or her cousins

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Put them on an upper-level tray in the oven.

Then wait

And check

And wait some more.

I waited about 40 minutes in all, opening one of the parcels about halfway through for checking.

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Undo the foil at one end of the parcel, and pour out the butter, and juices. I’m guessing you could thicken them up or something, and use as a sauce, maybe?

And, serve.

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My presentation skills need a little bit of work.

The fish was succulently tender, the garlic hint was subtle, the lemon just right.

#2

Ooh, tell us how it comes out. I do love me some trout, but I usually grill or pan-fry it.

(Jacquie) #3

Sounds delicious. With those ingredients, what could be bad? :smile:

(David) #4

The fish was succulent. It was so tender and moist. mmmmmm

Delicious.

#5

Nice job with the pics and details!

(David) #6

I’m not up to your level of recipe postings yet :wink:

(Newimprovedme ) #7

That looks so delectable. Yum!

(David) #8

It just peeled off the bones with the fork. No force required. It just melted in the mouth.

I’m definitely going to do more fish like that in the future.

(Ben) #9

You need a bigger plate!

(David) #10

Or, just cut the head and tail off before dishing up.

#11

I’m bookmarking this page! Yum.